A cold winter night in 2001, a young man who had just finished his 14hour shift stepped inside a small restaurant, in the strangest part of China. A little town where Maggie Cheung, wearing no make up, will ride pass you on her bicycle. A little town where hairdressers/brothels are opened next to primary schools. He picked 2 out of the 20 kinds of dumplings from the menu. There were 50 dumplings. He finished them with minced garlic infused soy sauce and 3 big bottles of beer.
When I eat dumplings, I think of my old days working/living in Mainland China. I still insist to have dumplings with minced garlic and soy sauce. I recently found probably the best packaged vegan dumplings in Mix Oriental (293－295 Barkly Street, Off Barkly Square, Brunswick). The Korean made dumplings are a little different than the Beijing or Shanghai ones I normally eat.
The packaging
The other night, inspired by Carla, Kristy and I made Pumpkin, sage and pecan raviloi with white bean and garlic sauce and frizzled leeks from The Voluptuous Vegan to feed our friends the other night. It is a lot of work but worth it. Not on a 30 degree day though.
When I eat dumplings, I think of my old days working/living in Mainland China. I still insist to have dumplings with minced garlic and soy sauce. I recently found probably the best packaged vegan dumplings in Mix Oriental (293－295 Barkly Street, Off Barkly Square, Brunswick). The Korean made dumplings are a little different than the Beijing or Shanghai ones I normally eat.
The packaging I love to fry them (around 15-20 at a time) with 2 tablespoons of oil, mid/high heat for around 3-4 minutes. And then, put 4 tablespoons of water on the pan, put the lid on and let it simmer on low/mid heat for around 7-8 minutes.
Meanwhile, mince a glove of garlic finely (DO-NOT-USE-A-GARLIC-PRESS!!!), add to a dash of Yeo's 100% seasame oil in a small bowl of soy sauce. They should be crispy on bottom and soft on the top. Crack a Hightail Ale open and enjoy.
Meanwhile, mince a glove of garlic finely (DO-NOT-USE-A-GARLIC-PRESS!!!), add to a dash of Yeo's 100% seasame oil in a small bowl of soy sauce. They should be crispy on bottom and soft on the top. Crack a Hightail Ale open and enjoy.
The other night, inspired by Carla, Kristy and I made Pumpkin, sage and pecan raviloi with white bean and garlic sauce and frizzled leeks from The Voluptuous Vegan to feed our friends the other night. It is a lot of work but worth it. Not on a 30 degree day though.
When I eat dumplings, I think of my old days working/living in Mainland China. I still insist to have dumplings with minced garlic and soy sauce. I recently found probably the best packaged vegan dumplings in Mix Oriental (293－295 Barkly Street, Off Barkly Square, Brunswick). The Korean made dumplings are a little different than the Beijing or Shanghai ones I normally eat.
The packaging I love to fry them (around 15-20 at a time) with 2 tablespoons of oil, mid/high heat for around 3-4 minutes. And then, put 4 tablespoons of water on the pan, put the lid on and let it simmer on low/mid heat for around 7-8 minutes.
Meanwhile, mince a glove of garlic finely (DO-NOT-USE-A-GARLIC-PRESS!!!), add to a dash of Yeo's 100% seasame oil in a small bowl of soy sauce. They should be crispy on bottom and soft on the top. Crack a Hightail Ale open and enjoy.
Meanwhile, mince a glove of garlic finely (DO-NOT-USE-A-GARLIC-PRESS!!!), add to a dash of Yeo's 100% seasame oil in a small bowl of soy sauce. They should be crispy on bottom and soft on the top. Crack a Hightail Ale open and enjoy.
The other night, inspired by Carla, Kristy and I made Pumpkin, sage and pecan raviloi with white bean and garlic sauce and frizzled leeks from The Voluptuous Vegan to feed our friends the other night. It is a lot of work but worth it. Not on a 30 degree day though.
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